Ingredients
Method
-
Oil for frying
-
Brussels sprouts, cleaned and halved 450 g
-
Cauliflower, cut into florets 3 heads
-
Dried Thai bird chillies, whole 20 each
-
Salt and Pepper, to taste
-
Black sesame seeds, as needed
Preparation
-
Method
- Fry the cauliflower florets, then fry the Brussels sprouts. Fry them separately, as the Brussels sprouts will cook faster. Drain.
- Toss the vegetables together in a bowl with the dried chillies and add KNORR Intense Flavours Roast Umami. Season with salt and pepper.
- Serve in a bowl and sprinkle with black sesame seeds.
Note: Alternatively, the vegetables can be oven roasted instead of fried.
